The Ultimate Vegetarian Burritos
Fully-loaded veggie burritos featuring cilantro-lime rice, chipotle-spiced black
beans, sautéed peppers and onions, and a zesty avocado cream sauce.
Freezer-friendly and perfect for weekday meal prep.
Prep Time Cook Time Total Time
30 mins 25 mins 1 hr
Course: Dinner, Entree, lunch Cuisine: American, Mexican 4.96 from 50 votes
Diet: Vegetarian Servings: 6 Author: Jamie Vespa MS, RD
Equipment
Saucepan with lid
Large skillet
Food processor
Ingredients
Burrito Fillings
1 cup uncooked white rice
3/4 tsp. kosher salt, divided
2 Tbsp., plus 2 tsp. extra-virgin olive oil, divided
3 Tbsp. finely chopped fresh cilantro
1/2 tsp. lime zest, plus 1 Tbsp. lime juice
2 bell peppers (colors of choice), thinly sliced (I use orange and red)
1 poblano pepper, seeds and ribs removed, thinly sliced
1/2 red onion, thinly sliced
1 to 2 Tbsp. taco seasoning (homemade or store-bought)* I use Siete brand
1 (15-oz.) can black beans, drained and lightly rinsed
2 tsp. adobo sauce (from a can of chipotle peppers)
1/2 tsp. ground cumin
6 burrito-size flour tortillas, warmed
Zesty Avocado Cream Sauce
1/2 ripe avocado
1 cup cilantro leaves
1/4 cup sour cream or Greek yogurt
1 small jalapeño (or 1/2 large), seed and ribs removed
1 garlic clove
2 Tbsp. fresh lime juice
1/2 tsp. kosher salt
Instructions
1. Prepare Zesty Avocado Cream Sauce: To a food processor, add avocado, cilantro, sour cream
(or Greek yogurt), jalapeño, garlic, lime juice, and salt. Blend mixture, stopping to scrap down
the sides as needed, until mostly smooth. Set aside.
2. Prepare Cilantro-Lime Rice: In a small saucepan, combine dry rice with 2 cups of water and
1/2 tsp. salt. Bring mixture to a boil, reduce heat to medium-low, cover, and gently simmer for
15 to 18 minutes, or until the liquid is absorbed and rice is tender.
Remove from heat and stir in 2 tsp of the olive oil, chopped fresh cilantro, lime zest, and lime
juice. Keep covered while you prepare remaining components.
3. Sauté Fajita Veggies: While the rice cooks, heat remaining 2 Tbsp. olive oil in a large skillet
over medium-high. Once hot, add bell peppers, poblano pepper, and red onion. Cook 7 to 9
minutes, stirring only occasionally, until tender. Stir in 1 Tbsp. taco seasoning and remove
from heat.
4. Prepare Chipotle Black Beans: Drain and lightly rinse black beans. Shake off excess water
and transfer to a bowl. Stir in adobo sauce, ground cumin, and remaining 1/4 tsp. salt. Cover
with a damp paper towel and microwave for 2 minutes, stopping at 1 minute to stir through,
until warm.
5. Assemble and Roll Burritos:
Working with one burrito at a time, spread 2 Tbsp. of avocado cream sauce in a strip (running
parallel to you) across the bottom third of the tortilla, leaving a 1-inch edge on the left and
right sides so the fillings don't spill out when you roll it.
Top with a heaping 1/3 cup rice, 1/3 cup black beans, and a heaping 1/3 cup fajita veggies.
To wrap the burritos, fold the short left and right edges in towards the filling. Keeping the sides
folded, fold the bottom of the tortilla (closest to you) up and over the filling. Tightly roll away
from you until the entire burrito is secure. If you'd like to crisp the outside of the burrito, heat in
a lightly greased skillet over medium-high heat for 2 minutes per side.
6. Enjoy immediately or follow storage instructions in notes below.
Notes
*If you use homemade taco seasoning, be sure to add salt to the spice mixture or the veggies. Store-
bought taco seasoning is typically already salted, however you may want to add a pinch more to the
veggies.
To Store: Wrap each individual burrito tightly in foil. Place in the refrigerator for up to 3 days.
To Freeze: Store wrapped burritos in a freezer-safe container or storage bag, and freeze for up to 3
months.
To Reheat Frozen Burritos:
1. Unwrap the burrito and place it on a microwave-safe plate.
2. Microwave on the DEFROST setting for 7 minutes. Flip the burrito over, and repeat for another
7 minutes. (Since all microwaves are different, defrosting time may vary. After the two 7-
minute increments, you may need another 5 minutes. Just be sure to keep it on the DEFROST
setting for every round.)
3. After defrosting, place the burrito in a nonstick skillet over medium heat, and cook for about 3
minutes per side, or until it starts to slightly crisp up. (Optional, but recommended!)
Nutrition
Serving: 1burrito | Calories: 478kcal | Carbohydrates: 64g | Protein: 15g | Fat: 15g | Saturated Fat: 2g |
Sodium: 898mg | Fiber: 8g | Sugar: 6g
